Italian Pasta Salad

Over the summer I set out to develop a pasta salad recipe that included some of my oldest daughter's and my favorite flavors. I wanted it to be cold, fairly light, and filling enough to be a meal on its own. I ended up serving this alongside a rotisserie chicken for the family. It was really convenient having the leftovers ready and waiting in the fridge over the next couple of days!

Italian Pasta Salad

8 ounces pasta (macaroni, penne or rotini would work well), cooked al dente and  set aside to cool
1 lemon, zested and juiced
2 tablespoons olive oil
1/2 cup ricotta cheese
salt and pepper to taste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3 cups fresh spinach, coarsely chopped
2 Roma tomatoes, seeded and chopped
4 ounces fresh mozzarella, cubed into bite-sized pieces

In a large bowl, whisk together the olive oil, ricotta, lemon juice and zest, salt and pepper. Stir in the herbs and spinach. Fold in the cooled pasta, then the tomatoes and mozzarella. Allow to chill in the fridge for about 4 hours before serving.

Tomato Tortellini Soup

For dinner last night, I made a creamy, simple soup using tomato soup and tortellini. I don't often make meat-free meals, but this one is hearty enough that it works for us. I served it with this incredible Rosemary Olive Oil Bread that has become a family favorite.

Tomato Tortellini Soup

1 32-ounce carton tomato soup (I use Imagine brand)
2 cups chicken broth (or veggie broth)
1 cup half and half (or milk)
1 9-ounce package refrigerated cheese tortellini
1/4 teaspoon fresh ground pepper
1/2 teaspoon Italian seasoning
Feta or Parmesan cheese, to taste

In a large saucepan, combine the tomato soup, broth, half and half, and seasonings. Heat completely through, then stir in cheese if desired. I used a few tablespoons of feta. Meanwhile, in another pot, cook tortellini according to package directions, then drain and stir into soup. Serve immediately.

* Between the combination of ingredients, I found the soup didn't need any extra salt, but you might prefer a bit more.

* For a more intense tomato flavor you can add in a tablespoon of tomato paste.

* Because the Rosemary Olive Oil Bread is so flavorful, I didn't even use Italian seasoning in this batch of soup, and it was still delicious!

* I like the simplicity of this soup, but to stretch it further, cooked cubed or shredded chicken, cooked and crumbled Italian sausage, a can of canellini beans or a couple handfuls of raw spinach would be really great additions without adding to the cooking time.

Chicken Cordon Bleu Casserole

My favorite main dish of all time would have to be Chicken Cordon Bleu. I just love the combination of flavors! Sadly, no one else in my family actually likes ham, so I don't get to have it very often. I came up with this recipe recently, though, when I needed a meal to take to a friend who was having surgery. One of these days I'll make it for my family and hope for the best!

Chicken Cordon Bleu Casserole

2 cups shredded/cubed cooked chicken
8 ounces uncooked pasta (rotini, shells, penne)
1 (10-3/4 oz) can cream of chicken soup
8 ounces sour cream
1 cup cubed ham
2 cups shredded Swiss cheese
salt and pepper
1 tablespoon fresh thyme


1/2 cup Italian bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons butter, melted

Cook pasta according to package directions; drain and place in large bowl. Mix in chicken, soup, sour cream, ham, thyme and cheese. Salt and pepper as you like. Pour into a greased 9-inch square baking dish. In a small bowl, mix together the bread crumbs, Parmesan, and butter. Sprinkle over the casserole. Bake at 350 for 25-30 minutes, until bubbly and topping is lightly browned.

 This recipe is a variation of my Chicken Ranch Casserole, which is one of my most often requested recipes.

Lasagna Rolls

I love lasagna, for the same reason Handsome doesn't - lots of gooey, creamy cheese! The recipe I'm sharing with you today is one that has lots of cheesy goodness, so I naturally don't get to make it very often. Like most recipes, it's adaptable. I tend to make it meat-free, though diced/shredded cooked chicken would be great inside the rolls, or cooked ground beef/Italian sausage can be added to the marinara sauce. Another variation I love that the family doesn't is chopped spinach in the filling. There are a few steps to this, but it comes together quickly.

**Update** You can watch a podcast of me making the dish step-by-step HERE. My mother recorded it as part of a project when she was earning her master's degree.

Lasagna Rolls, fresh from the oven!

Lasagna Rolls

8 lasagna noodles, cooked al dente (Try this cool method!)

15 ounces ricotta cheese
2 cups shredded mozzarella, divided
1/4 cup chopped parsley
1 egg
1/4 cup Parmesan cheese

2 tablespoons butter
1 garlic clove, minced
2 tablespoons flour
2 cups milk
1/4 cup Parmesan cheese

2 cups marinara sauce

For the filling: In a bowl, combine the ricotta, 1 cup mozzarella, parsley, egg, and 1/4 cup Parmesan. Salt and pepper to your liking. Set aside.

To make the bechamel sauce: In a small skillet, melt the butter and stir in garlic. Saute for one minute. Sprinkle in flour, whisking for 3-4 minutes. Slowly whisk in milk. When thickened, whisk in Parmesan. Salt and pepper to your liking. Pour the sauce into a greased 9 x 13 baking dish.

Lay the lasagna noodles out a couple at a time on a clean surface. Spread about 2 tablespoons of the ricotta mixture onto each noodle, leaving room at each end. Gently roll them up and place seam-side down in the bechamel sauce.

Top the lasagna rolls with the marinara and the remaining mozzarella. Cover and bake at 350° for 20 minutes. Remove cover and bake for 10 more minutes, until cheese is bubbly.

Ready for the oven!

Chicken Meatballs with Penne

This recipe is what we had for dinner last night. We loved it! It was somehow different enough from regular spaghetti that it didn't feel like the same meal, even though it contains the same basic ingredients. It's also a departure from my usual method, in that it contains a specific type of canned tomatoes. I try to avoid ingredients like that because they can be hard to find. If you had to, I suppose you could use plain tomatoes in this, but I have really enjoyed the flavor addition of the red peppers. The fresh herbs are also a really necessary ingredient. If you grow your own, this is a pretty cheap meal! (In fact, the ground chicken I used I bought on sale for only $1.49!)

Chicken Meatballs with Penne

1 box penne pasta
1 pound ground chicken
1 tablespoon chopped parsley
1 tablespoon chopped oregano
1/2 cup soft bread crumbs
1/4 cup Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
1/4 cup chopped onion
2 garlic cloves, chopped
2 tablespoons olive oil
1/4 cup assorted herbs (parsley, basil, rosemary, oregano - any combination of at least 2)
2 cans spicy red pepper diced tomatoes (Hunt's brand)

In a large bowl, combine the chicken, parsley, oregano, bread crumbs, Parmesan, salt and pepper. Form into bite-size meatballs. In a large skillet, brown meatballs in olive oil; add in onion and garlic. (You may need to add another tablespoon of olive oil.) Cook for 2-3 minutes. Combine the tomatoes and the remaining herbs in a blender and blend to desired consistency. Add to meatballs. Simmer, stirring occasionally, while you prepare the pasta according to package directions. When the pasta is done, drain it and serve with the meatballs and sauce.

Creamy Tortellini Soup

Man, this soup was good! I was taking a chance since I knew Handsome isn't crazy about spinach or alfredo type sauces, but it paid off in this case. The flavors blended incredibly well and I found myself craving more even after I was full. Despite the chopping prep that's needed, the soup came together really easily and quickly. I keep diced ham in the freezer, and I added it straight from the bag, still frozen. This could also be easily adapted to a meatless meal by omitting the ham, using veggie broth, and maybe adding a can of navy or cannellini  (white kidney) beans.

Creamy Tortellini Soup

2 tablespoons olive oil
1 tablespoon butter
1/2 shallot, chopped

1 garlic clove, chopped
1 cup diced ham
1 teaspoon each chopped fresh thyme and rosemary
1 tablespoon chopped parsley
1/8 teaspoon pepper
3 tablespoon flour
4 cups chicken broth
1 - 9 ounce package fresh cheese tortellini
3 cups fresh spinach, chopped
1/4 cup heavy cream
Parmesan cheese, shredded

In a large saucepan, saute the shallot, garlic and ham in the olive oil and butter until the ham begins to crisp and the shallots are translucent. Stir in the herbs and pepper; cook for one minute. Whisk in the flour; cook and continue whisking for 3-4 minutes. Gradually add in the chicken broth, stirring constantly. Bring to a boil and add the tortellini. Cook for 5 minutes, then stir in the spinach and cream. Heat through and serve with Parmesan cheese.

Stretching Leftovers

For dinner Thursday night, I made pork tenderloin in a simple marinade of garlic, rosemary, olive oil, balsamic vinegar, salt and pepper. It's one of my absolute favorite marinades for pork! After feeding my family, plus a friend who had come over to babysit the little ones (praise the Lord!), I had about a four-inch section of tenderloin leftover. Not much, but I rarely throw anything away! I'm glad I kept it because today I needed a simple dinner to come together quickly for Handsome and me. I ended up doing two different things.

#1: I NEVER fix sandwiches for Handsome for dinner. He eats sandwiches every single day for lunch: I know the last thing he wants to see on his dinner plate is a square of bread staring at him. But ... he had Dairy Queen and ice cream for lunch, so I bent my rule a bit. His dinner was indeed a sandwich: sliced pork tenderloin, mayonnaise, Dijon mustard, fresh spinach, and Swiss cheese. He loved it!

#2: I didn't want a sandwich. I made pasta with my portion of the pork tenderloin. I mixed angel hair pasta, spinach, olive oil, balsamic vinegar, cubed tenderloin, freshly ground black pepper and feta cheese. I loved it!

I love taking bits of leftovers and remaking them into something delicious.

Sunday Night Review

Last night I made one of my family's favorites for dinner. It's really easy to throw together, and is pretty cheap, too. The recipe makes a full 9 x 13 dish and I fed 10 with it - even have a bit leftover for lunch today! I also made my standard focaccia recipe. All in all, a hearty cheap meal that everyone likes!

Chicken Parmesan Casserole

1-26 ounce jar pasta sauce (I use my homemade stuff)
1-16 ounce box pasta (rotini, penne, shell, etc.)
3 cups cubed/shredded cooked chicken
2 cups shredded mozzarella cheese
1/4 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese
2 tablespoons butter, melted

Cook pasta according to package directions. Drain and return to pot. Stir in pasta sauce, chicken and mozzarella. Pour mixture into a greased 9 x 13 baking dish. In a small bowl, stir together bread crumbs, Parmesan and butter. Sprinkle over casserole. Bake at 375 for 25-30 minutes, until heated through and topping begins to brown.

Monday Tradition?

I'm thinking that on Mondays I'll do a post about what I served our college/singles crew the night before. I've mentioned before some of the restrictions I work around, like making sure it's something somewhat universally liked, fairly cheap, and easy to do either quickly or ahead of time. Last night I served hotdogs, coleslaw, macaroni and cheese, chips, and strawberry shortcake. I think that marks the first time I've served them hotdogs, but they were on sale and I couldn't resist!

So, for the hotdogs, I boiled them to heat them through, then crisped them up on my grill pan before serving. Still not as good as grilling them out, but since we don't have a grill ...

I used my standard Coleslaw recipe. I used a head of cabbage and a handful of baby carrots and made it up in the afternoon.

I love Slow-Cooked Mac 'n' Cheese for occasions like this, when oven-baked just isn't practical.

This was my first experience making Strawberry Shortcake, and it turned out really well. I doubled the cake recipe and baked it a little too long, so it was a touch dry. Next time I'll be more careful! I also used fresh whipped cream. I've given the basic method in my Cinnamon Cream Fruit Dip. Just use powdered sugar instead of brown, and omit the cinnamon.

Don't forget to enter your comment on my Giveaway! post for a chance to win a custom apron or one of my new cookbooks!

New Recipes

Well, out of the "Coming Soon ..." recipes I posted the other day, I've made two. I'm pleased to report that they were both delicious! I made the gnocchi one night for dinner, serving it with my homemade marinara instead of mushroom sauce, because in my book mushrooms = grody. Everyone loved it, which is a pretty rare feat in my household. The other recipe I tried was the one for Pretzel Rolls - and I did make Pretzel-Crusted Chicken to go with it. The rolls were really great, just like soft pretzels!

For breakfast this morning I spread one of the leftover rolls with Laughing Cow cheese and topped that with sliced ham. It's fantastic!

Coming Soon ...

This morning I thought I'd share with y'all some recipes I have bookmarked for future use. Often while browsing the internet I find a recipe that sounds really good, so I'll save the link for later. Some work out, some don't, but here are a few that I haven't tried yet:

Nutella Banana Ice Cream - I've heard of making banana ice cream before, and I love the addition of Nutella! Can't wait to try this simple, no-ice-cream-maker-required treat!

Pretzel Rolls - I'm not a fan of pretzels, but these rolls sound really tasty, like soft pretzels: soft and chewy. This recipe is also on a fantastic website, Tasty Kitchen. I'm planning on making my Pretzel-Crusted Chicken soon, and these would be great on the side!

Fresh Gnocchi - I love gnocchi and it's one of the two ways my Oldest Girl will eat potato. (The other way being potato candy!) I have made ricotta based gnocchi before, and I'm eager to try out the potato version.

Aloha Cake - Since I'm trying to incorporate more fruit into my diet, I thought I'd try out this cake! It totally counts, right?

Recipe Contest

If you've been reading this blog for any length of time, you probably know that I love the Taste of Home "family" of magazines. They publish Taste of Home and Simple & Delicious, among others. I've been a subscriber to one or more of the magazines for a good 12 years. Well, a couple of years ago, their website had a couple of contests available for entry and I decided to go for it. I got an e-mail a few months later from an associate editor saying that I had won third place in one of the contests!

"Congratulations! You came in 3rd in our  "Easy, Healthy Suppers " Contest! My name is J--- M------ and I'm an editor here at Taste of Home's Healthy Cooking, and I want to congratulate you on taking third place! Your recipe was Thai Chicken Pasta. Your winnings include a check for $200, and we'd like to feature you and your recipe in the December 2009 issue of Healthy Cooking. (You'll receive a free copy of this issue, too.)"

Yay! He asked me to send a picture (Jeff told me immediately which one that would be) and some background information about the recipe. 

My check, the cover letter for my complimentary copy of the magazine, and the actual magazine!

Here's the link to the recipe on Taste of Home's website: Thai Chicken Pasta

Macaroni & Cheese

Going with the theme of great cook-out foods, I thought I'd feature another traditional favorite - mac'n'cheese! While our Oldest Girl loves the orange stuff that comes in a blue box, The Boy will only eat homemade macaroni and cheese. I'm perfectly okay with them having this for lunch along with fruit and a glass of ice water. It's definitely one of their favorite meals. (Little One gets steamed veggies like broccoli or peas stirred into hers.)

Macaroni & Cheese
8 ounces pasta (macaroni, shells, rotini, penne)
1/2-3/4 cup milk
12 ounces sharp cheddar cheese, cubed
1 egg
1 cup small-curd cottage cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
4 ounces sharp cheddar cheese, shredded

Cook the pasta according to package directions. Drain and return to cooking pot. Stir in milk, cubed cheese, egg, cottage cheese, salt and pepper. Pour into a greased 9-inch baking dish. Top with shredded cheese and cover with aluminum foil. Bake at 375 for 25-30 minutes. Remove foil and bake for 10 minutes longer, until milk is completely absorbed and cheese is just beginning to brown.

Chicken Ranch Casserole

This casserole is simple to throw together, particularly if you keep cooked chicken in your freezer like I do.  I use my White Sauce recipe (in a 2-2-2 ratio) in place of the cream soup sometimes, and if the mixture doesn't seem moist enough you can stir in a 1/2 cup of chicken broth or milk to help with that. This is truly one of those recipes that pretty much everyone loves and it's so easy!

Chicken Ranch Casserole
2 cups shredded/cubed cooked chicken
8 ounces uncooked pasta (rotini, shells, penne)
1 (10-3/4 oz) can cream of chicken soup
8 ounces sour cream
1 envelope dry Ranch dressing mix
2 cups shredded cheddar cheese

Cook pasta according to package directions, drain and place in large bowl. Mix in chicken, soup, sour cream, dressing mix, and 1 cup cheese. Pour into a greased 9-inch square baking dish. Top with remaining cheese. Bake at 350 for 25-30 minutes, until bubbly and cheese is melted.

This recipe is easy to double so you can feed more people, or to have an extra casserole in the freezer for another time. If you seasoned your chicken when it was cooked and salted the water for your pasta, you probably won't need to add anything else to this casserole. Otherwise, you might want to salt and pepper while mixing everything together.

Lasagna Tip

Since I recently shared with you several lasagna recipes, I thought I'd share a very helpful tip with you today. When prepping your lasagna noodles for your dish, DO NOT use your pasta pot. Grab a large skillet and layer them, criss-crossed,  in the boiling water.

Your bonus tip of the day is to add a dollop of oil into the water, and generously salt it.

And here's something just to make you drool a little:

Homemade lasagna sauce. Mmm ...

Women Walking Worthy

My friend Lisa and I have worked out the perfect plan for us to do food about once a year for our church's monthly ladies' meeting. She buys the food and I cook! The only real problem is that it's nearly impossible to guess how many ladies will be there at any given meeting, but I'm planning a menu based on a guess of about 30.

The leadership team asked for lasagna this month. I was pretty happy about that because I LOVE lasagna and Handsome doesn't so I don't get to make it often. After pondering a bit, I decided to go with three different kinds to give everyone options.

1) Traditional Lasagna -- this is your basic, delicious lasagna recipe! I use a mix of venison and Italian sausage to make the sauce.

2) Chicken Lasagna -- a non-tomato based, yet still delicious lasagna. The creamy sauce is blended with broccoli, carrots and chicken.

3) Lasagna Rolls - Inspired by Giada De Laurentiis, this meatless dish is made special by two different sauces.

For dessert, I've been promising to make Mocha Cupcakes and Mocha Punch. I'm also planning Tiramisu, which will be a variation of my banana pudding recipe. I'm experimenting, so I'll let you know how it turns out! Of course we'll have rolls, and another friend  is bringing salad and dressing.

Creamy Marinara Pasta

I'm addicted to simple pasta dishes for lunch! My main reason is that Handsome doesn't exactly enjoy those kinds of meals, and it's the only time I get to indulge in them. My latest creation is one that he definitely wouldn't like, since it involves a cream sauce and spinach.

Creamy Marinara Pasta

I started with this simple white sauce, using a 1-1-1 ratio, adding in a chopped clove of garlic with the butter, and stirring in a 1/4 cup of shredded Parmesan to finish it. I used about 2 ounces of angel hair pasta, but you could use whatever.

After the sauce is completed, simply stir in:
2 tablespoons chopped parsley
1 cup chopped fresh spinach
1/2 cup marinara sauce
and heat through. Toss your cooked pasta with the sauce and Bob's your uncle! A delicious lunch for one.

Note: this really makes a lot of sauce for one, so you could easily stretch it to two servings.

Chicken Parmesan

When Handsome and I go out to dinner, it’s always the same question: "Where do you want to eat?"  If I win out, it’s Italian all the way! And my sweetie labors studiously over the menu, as if he’s actually pondering what he might order. Which he’s not. As long as they have Chicken Parmesan available, that’s what he’s going for.  But considering how simple of a dish it really is, I can make a mean Chicken Parmesan at home. Unfortunately, no one gives me $14.95 plus tip for it.

Chicken Parmesan

1 jar of your favorite tomato pasta sauce (here’s my homemade version)

1 box angel hair pasta

3 boneless, skinless chicken breasts

Salt and pepper

Olive oil

½ cup all-purpose flour

2 eggs, beaten with a splash of water

 

In a food processor, blend the following 6 ingredients:

3 slices bread

1 garlic clove

1 teaspoon Italian seasoning

2 tablespoons Parmesan cheese

1/8 teaspoon salt

¼ teaspoon pepper

1-1/2 cups shredded mozzarella

So, the first thing you need to do is preheat a large skillet drizzled with olive oil. Start your pasta water boiling and your pasta sauce heating, too.  Then take each chicken breast and slice it horizontally in half, making two flat pieces out of one breast.  (It’s easier to do this if the chicken is slightly frozen.) Lightly salt and pepper the chicken, then dredge it in the flour. Dunk the floured chicken in the eggs, then in the bread crumb mixture.  Saute the chicken slices for about five minutes per side, or until done clear through.  Turn off heat. Top each chicken slice with a spoonful of sauce and about a ¼ cup of mozzarella. Put a lid on the skillet for 2-3 minutes until mozzarella is melted. While the chicken cooks,  prepare your pasta (angel hair will only take 2-4 minutes). While waiting for the cheese to melt, plate the pasta, topping with a spoonful of sauce. Top each plate of pasta with chicken and sprinkle with more Parmesan.  Yields: 6 servings

Un-recipe - Greek Pasta

A lot of lunches that I make for myself are really not recipes at all, just ingredients I threw together because they sounded good. I pretty much start with pasta and go from there! Case in point, the Greek Pasta I made the other day. I cooked up a couple of ounces of angel hair pasta -- at 2-4 minutes, the timing can't be beat. In a salad bowl, (a low, flat soup bowl) I drizzled about a teaspoon of lemon juice, a bit of salt and fresh-ground pepper, and a half-tablespoon of butter. When the pasta was done, I tossed it in the bowl, mixing well. Then I topped it off with a couple of tablespoons of feta cheese and tossed that together, too. I was too lazy (and it was too cold!) to go out and clip some fresh oregano or parsley, but that would have been great!

Add a simple salad and you've got the makings of a delicious quick lunch. This would also make a good side dish beside baked chicken or fish.

Lemon Orzo Soup

This soup is so very simple that you won't believe how these flavors come together to make such wonderful comfort food! I'm giving you the proportions to make one serving, or two small ones because that's how I make it the most. The recipe is easily doubled, though.

2 cups reduced-sodium chicken broth (homemade is best!)
pepper to taste

Bring the broth and pepper to a boil. Stir in:
1/4 cup orzo pasta

Cook for 9 minutes. Remove from heat.

While pasta is cooking, whisk together 1 egg and 1 teaspoon lemon juice until foamy. Just after removing broth from the heat, stir a spoonful of broth into the egg mixture to temper it. Pour the mixture into the pot, stirring constantly. Serve immediately. (Note: this results in a creamy-looking soup, not with strings of egg like in egg-drop soup.)

That's the basic recipe and method. One great thing about this soup is that it's a terrific starting point for a heartier "makes-you-feel-all-better" soup for when you're sick.

Chicken broth: especially if this is homemade, it has major healing powers -- just ask your mom!
Pasta: carbohydrates to give you energy
Egg: protein to fill you up and build energy
Lemon juice: a little jolt of vitamin C

Now to have fun with it, you can add a variety of different stuff either at the beginning, when you add in the pasta, or to finish. Here's a starting point:

diced mushrooms
green onion
grated veggies like carrot or zucchini
parsley
cilantro
ginger
spinach
Parmesan cheese
shredded, cooked chicken